Grilled portobella mushrooms with mango chutn
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Portobella mushrooms 1 large ripe mango | |
| 1 | Red bell pepper 1 jalapeno pepper (optional) soy sauce vinegar | |
| 1 | teaspoon | Miso 1 bunch arugula lettuce |
Directions
Carefully remove stems from mushrooms (use for soup) and clean them thoroughly. Marinate in vinegar/miso/soy sauce for an hour or so.
Dice the mango and pepper, chop the jalapeno, and toss with a little vinegar. Clean the lettuce and separate into single leaves. Grill the mushrooms on both sides. When grilling the top, turn the mushroom 90 degrees halfway through to get a square or diamond crosshatch pattern. To serve, fan 3 lettuce leaves on the plate, center the mushroom, and place a dollop of chutney on either side. The original recipe is in Vegetarian Times, probably sometime last summer. Enjoy! ~ Dave Garland